Cheesy Fiesta Potatoes
A mouthwatering dish that combines crispy potatoes with creamy cheese and vibrant seasonings, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Potatoes
- 2 pounds russet potatoes Peeled and diced into bite-sized cubes.
- 2 tablespoons vegetable oil For roasting the potatoes.
- 2 tablespoons taco seasoning For flavoring the potatoes.
- 1 cup shredded cheddar cheese For topping the potatoes.
- 2-3 green onions Sliced for garnish.
- 0.5 cup sour cream Optional, for serving.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the russet potatoes, then cut them into even, bite-sized cubes.
- In a large mixing bowl, combine the diced potatoes with vegetable oil and toss until evenly coated.
- Add the taco seasoning to the oiled potatoes and mix thoroughly.
- Spread the seasoned potatoes on a baking sheet lined with parchment paper in a single layer.
- Roast the potatoes in the preheated oven for about 25-30 minutes, flipping halfway through.
- Once tender and crispy, remove from the oven and sprinkle shredded cheddar cheese over the hot potatoes.
- Return to the oven for an additional 5 minutes or until the cheese is bubbly and slightly golden.
- Slice the green onions thinly for garnish.
- Let the potatoes cool for a few minutes, then sprinkle with sliced green onions and serve hot with sour cream on the side.
Notes
For variations, consider adding jalapeños for spice or mixing different types of cheese for unique flavors.